Seafood noodle hot pot recipe

Ingredients

• 1 cup thawed calamari rings
• 12 jumbo shrimps, peeled, deveined
• 4 large sea scallops, halved
• 1 lime juice
• 2 lime zest
• 1 tablespoon sugar
• 1 stalk lemongrass, minced
• 6 sprigs cilantro
• 2 sprigs basil
• 4-ounces noodles, rice stick type, dried
• 1 tablespoon vegetable oil
• 2 shallots, sliced
• 2 cloves garlic, smashed
• ½ cup onion, chopped
• 2½ cups chicken stock
• 1×14-ounce can tomatoes, diced, with juice
• 1 cup coconut milk, light
• 3 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 2 Thai chilies, red, sliced
• ½ cup straw mushrooms, canned
• Dipping sauces of your choice

1. In a large saucepan bring water to boil. Add the noodles and stir, then remove them from heat. Allow to stand as noodles soften, then drain them.
2. In a large pot heat your oil over medium high heat. Add your shallots, onions, and garlic and cook them until they are softened.
3. Add sugar, lemongrass, chilies, lime zest, fish sauce, vinegar, coconut milk, stock, and tomato juice. Bring your mixture to a boil over medium high heat. Add the basil and cilantro and stir. Lower the heat to medium-low. Allow simmering for about 10 minutes.
4. Remove the garlic, cilantro, and basil from the pot. Add the tomatoes and mushrooms. Return pot to simmer. Add calamari and lime juice, then season with salt and pepper to taste.
5. Divide the noodles into four serving bowls. Pour the broth into the hot pot on serving table burner. Provide your diners with chopsticks or fondue forks so they can cook their scallops and shrimp, and have dipping sauces on the serving table.